Mussels in Mexican Beer

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

4 cloves garlic, cracked away from skin and crushed

1 small onion, chopped

1 jalapeno, seeded and chopped

A couple pinches salt

2 1/2 dozen mussels, scrubbed and beards removed

1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis

1 (15-ounces) diced tomatoes

2 tablespoons chopped flat-leaf parsley or cilantro, your preference